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1
Preheat oven to 300 degrees F. Heat oil in a deep-fryer to 350 degrees F.
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2
Drop corn tortillas 1 at a time into hot oil.
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3
Fry until the tortilla turns golden brown, about a minute.
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4
Remove the tortillas with tongs or a slotted spoon and drain on a wire rack set over a shallow pan or paper towel lined plate.
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5
Transfer the tortillas to a baking sheet.
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6
Sprinkle a layer of half the shredded Cheddar on top of the tortillas.
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7
Set aside the remaining cheese.
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8
Add a layer of heated pinto beans onto the cheese.
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9
Add the shredded brisket on top of the pinto beans.
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10
Top with Monterey jack and remaining Cheddar.
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11
Bake in the preheated oven for 1 to 2 minutes, or until cheese is melted.
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12
Remove from oven to a cutting board and cut each tortilla into quarters.
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13
Arrange the nachos in a circle on a platter.
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14
Add the lettuce and tomatoes to center of the nacho circle.
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15
Serve immediately with sour cream, guacamole, salsa and sliced jalapenos.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
